Green Chilaquiles

Ingredients

• 1 lb tomatillos, husked and rinsed
• 2 jalapeños
• 2 chiles de árbol, optional
• 1/4 medium white onion, for the salsa
• 2 garlic cloves
• 1/8 bunch cilantro
• Chicken broth, as needed for blending
• 1/8 medium white onion, diced, for sautéing
• 6 epazote leaves, optional
• 12 corn tortillas, cut into wedges
• Avocado oil, as needed for frying
• 1/2 teaspoon kosher salt, for the tortilla chips
• 8 eggs
• Salt and black pepper, to taste, for the eggs
• Chopped red onion, for topping
• Fresh cilantro leaves, for topping
• Sour cream or Mexican crema, for topping
• Avocado, for topping

Method

1. Place the tomatillos, jalapeños and optional chiles de árbol in water and cook until the tomatillos turn pale and the peppers soften.
2. Transfer the cooked tomatillos and chillies to a blender with 1/4 medium white onion, 2 garlic cloves, cilantro and enough chicken broth to blend smoothly.
3. Heat a little oil in a pan and sauté 1/8 diced white onion until lightly browned.
4. Pour the blended green salsa into the pan and bring it to the boil.
5. Add 6 optional epazote leaves and simmer the salsa for about 5 minutes.
6. Cut the 12 corn tortillas into wedges.
7. Heat avocado oil in a separate pan and fry the tortilla wedges until crisp, then season them with 1/2 teaspoon kosher salt.
8. Fry the 8 eggs in hot oil, seasoning them with salt and black pepper, until cooked to the desired doneness.
9. Divide the tortilla chips between four servings and spoon over the warm green salsa.
10. Top each serving with 2 fried eggs, chopped red onion, cilantro, sour cream or Mexican crema and avocado.